I made pancakes this morning for my son, who needed sustenance for his first day of first grade. I’ve meant to post this recipe for a long time; it is notable because it produces pancakes that contain no wheat but that still taste like pancakes. Click on the image for a printable PDF.
- The flour mixture given produces good results, but many others will as well. Try substituting sweet sorghum flour for the rice flour, or replacing a few tablespoons of the rice or oat flour with potato starch.
- Add 1/2 cup of rolled oats to the batter for pancakes with superior texture.
- Many sweeteners will work. I’ve used agave nectar and maple syrup, for example. I suspect coconut sugar would also work really well.